Simon Rimmer served up tasty Pork Spring Rolls on Sunday Brunch.
For ingredients filling are: 25g vermicelli noodles (dry weight) then cooked, 300g minced pork, 6 very finely chopped spring onions, 5 cloves chopped garlic, 1 carrot, grated, 25ml fish sauce, 1 egg, tsp sugar, 1 finely chopped red chilli, 150g brown shrimps, 15g sesame seeds, 15g chopped mint and Approx. 12 x22cm spring roll pastry sheets.
For the sauce: 100ml sriracha sauce, 100ml soy, Juice 1 lime, Oil and 15g sesame seeds.
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